Stir-Fried Kale is delicious

Especially paired as it is here with so many wonderful Asian Ingredients.

I bet you don’t always know what to make of – let alone with – those masses of leaves and  roots piled demurely at every ethnic food market display you pass hurriedly on your way to and from work: kale, mustard greens, turnip greens, collard greens and whatnot. But, the good news is there are plenty of ways you can use them, beside stir-fried kale and other greens. They cost pennies, taste delicious and deliciously spicy at no caloric cost, are veritable nutritional powerhouses and are a snap to prepare. In short, they are every bit as fascinating as they are tasty!

Seaweed (the whole gamut: Hijiki, arame, wakame, nori, kelp etc…) is easy to find in health food stores, and is all you need to turn this simple stir-fried kale dish into an incredibly nourishing main course.

Ingredients

• 1/3 cup hijiki (health food stores)
• 2 tablespoons olive oil
• 2 tablespoons toasted sesame oil
• 1 bunch kale, leaves only, sliced very thin
• 1 bunch mustard greens, leaves only, sliced very thin
• 1 large carrot, grated
• 1 pound shitaki caps, sliced
• 3-4 tablespoons soy sauce
• Bottled hot sauce to taste

Instructions